| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Dairy |
Swedish |
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 2 |
ts |
Salt |
| 1 |
ts |
Ground allspice |
| 1/2 |
ts |
Freshly ground black pepper |
| 4 |
lb |
Boned beef bottom round roast |
| 1/2 |
|
Stick unsalted butter |
| 2 |
tb |
Vegetable oil |
| 2 |
|
Onions; halved and sliced thin |
| 2 |
tb |
Molasses |
| 2 |
tb |
Cider vinegar |
| 2 |
tb |
Brandy |
| 1 |
ts |
Anchovy paste |
| 1 1/2 |
c |
Beef broth |
| 1 |
c |
Water |
| 1 |
|
Bay leaf |
| 1 |
lb |
Carrots; peeled and halved lengthwise, and cut into 1/2-inch thick slice |
| 1 1/4 |
lb |
Pearl onions; peeled |
| 4 |
c |
Shiitake mushroom caps |
| 1 1/2 |
c |
Button mushrooms; quartered |
| 1 1/2 |
c |
Cremini mushrooms; quartered |
| 2 |
tb |
Flour |
| 1/4 |
c |
Heavy cream |
| 3 |
tb |
Finely chopped fresh parsley leaves |
INSTRUCTIONS
In a small bowl stir together salt, allspice, and pepper and rub all over
meat.
In a 6 quart heavy kettle, heat 2 tablespoons butter and oil over
moderately high heat until foam subsides and brown meat on all sides. With
tongs transfer meat to a plate. In fat remaining in kettle cook onions,
stirring frequently, until golden. Stir in molasses, vinegar, brandy,
anchovy paste, broth, water, and bay leaf and bring to a boil. Add meat and
simmer gently, covered, turning meat occasionally, 2 1/2 hours. Stir in
carrots, onions, and mushrooms and cook, covered, 30 minutes, or until
vegetables are tender.
With a slotted spoon transfer roast and vegetables to a large plate and
keep warm, covered. Boil braising liquid until reduced to about 2 cups and
strain through a sieve into a bowl.
In same kettle melt remaining 2 tablespoons butter and whisk in flour. Cook
roux over moderately low heat, whisking, 3 minutes and add strained liquid
in a stream, whisking. Boil mixture, whisking 1 minute, or until smooth and
thickened slightly. Add cream and salt and pepper to taste and keep sauce
warm. Cut roast into 1/2-inch thick slices and arrange on a platter. Spread
vegetables around roast and sprinkle with parsley. Serve sauce on side.
Yield: 6 to 8 servings
NOTES : Recipe adapted from Gourmet Magazine
Recipe by: Cooking Live Show #CL9044
Posted to MC-Recipe Digest by "Angele and Jon Freeman"
<jfreeman@comteck.com> on Feb 7, 1998
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